Marinade melds classic Italian tastes together to top warm, crusty bread
At the Cambridge School of Culinary Arts outside Boston in the late 1990s, nothing was as important to Roberta, the school’s gregarious, tough, inspirational founder. She taught us to taste and season as we went, adding salt gradually until we could sense the flavors awakening.
So when I had a hankering to make a classic tomato bruschetta recently, I again thought of Roberta. I’ve made the dish countless times since I went to culinary school, and I remembered learning from her that even though the ingredient list is short, with a little bit of attention you can create something sublime. She also frequently corrected her students’ pronunciation: In case you’re not sure, it’s “broo-skett-ah.
“It’s so good,” the younger one said. Then he paused. “It would be great with some cheese. It’s kind of like pizza.”
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